Can I use a different kind of cookie for the crust?

Absolutely! Chocolate wafers, shortbread, even gingersnaps work beautifully. Just keep the ratio of crumbs to butter similar so you get a crisp, cohesive crust.

Will the bananas turn brown on the cheesecake?

Bananas do start to brown after a few hours, so for the freshest look and taste, slice and add them just before serving. If you must prep ahead, brush the slices lightly with lemon juice to slow down browning.

Can I make this cheesecake ahead of time for a party?

Definitely! In fact, it’s best made in advance so it has time to set. Make it the night before and add toppings just before presenting it for picture-perfect results.

Is it possible to substitute whipped topping for heavy cream?

You sure can! Frozen whipped topping (like Cool Whip) can replace homemade whipped cream in a pinch. Fold it gently into the cream cheese mixture just as you would the whipped cream.

No Bake Nutella Cheesecake with Banana Recipe

Description

This No Bake Nutella Cheesecake with Banana is a creamy, decadent dessert featuring a buttery graham cracker crust, a smooth cheesecake filling, Nutella swirl, and fresh banana slices on top. Perfect for make-ahead entertaining as it requires no oven time and is refrigerated overnight for the best texture.

Ingredients

Units Scale

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

3 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream

For the Topping

1/4 cup Nutella
1–2 bananas, sliced (for serving)

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Instructions

Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Transfer the mixture to a 7-9 inch springform pan and press it firmly into the bottom using a measuring cup to pack it down. Place the pan in the freezer while you prepare the filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together with a hand-held mixer until smooth and creamy. In a separate bowl (or in a stand mixer), whip the heavy cream until stiff peaks form. Gently fold the whipped cream and vanilla extract into the cream cheese mixture, mixing until fully combined and smooth.
Assemble the Cheesecake: Pour the cheesecake filling onto the prepared graham cracker crust in the springform pan. Spread the filling evenly and smooth out the top using a spatula.
Add Nutella Swirl: Scoop the Nutella in small dollops over the cheesecake. Use a knife or toothpick to gently swirl the Nutella across the top of the cheesecake, creating a marbled effect.
Chill: Cover the cheesecake and refrigerate for at least 12 hours, or overnight, to allow it to set and develop flavor.
Before Serving: For easier slicing and pan release, place the cheesecake in the freezer for 15-20 minutes just before serving. Remove from the pan, top with banana slices, and serve chilled.

Notes

Be sure cream cheese is softened for a smoother filling.
Chill the cheesecake overnight for best texture and flavor.
Add bananas right before serving to prevent browning.
Use a warm, sharp knife for clean slices.
You can use other fruits for topping if desired.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 23g
Sodium: 330mg
Fat: 33g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg